DirtyFLRestaurant Inspection Data

EL RODEO TEQUILA BAR AND GRILL

With 11 inspections documented, EL RODEO TEQUILA BAR AND GRILL maintains a 2.7/5 food safety rating in PANAMA CITY. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 11 reports on file

1136 Thomas Drive
Florida, 32408
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 11 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13632643

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole tilapia 47F, cooked ground beef 45F, cooked chili with beef 47F. Per manager, items in walk in cooler for 3 days. See stop sale. Warning - From follow-up inspection 2026-02-13: Upon callback, cooked ground beef at 49F, cooked chicken at 50F, black beans at 47F. All items cooked on 02/12/2026 at 7:00pm per manager. See stop sale. Admin Complaint - From follow-up inspection 2026-02-17: Upon callback, chile con carne 39F, beans 39F, diced tomatoes 38F. Admin Complaint

2/13/2026· 3w ago

Visit ID: 13631923

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole tilapia 47F, cooked ground beef 45F, cooked chili with beef 47F. Per manager, items in walk in cooler for 3 days. See stop sale. Warning - From follow-up inspection 2026-02-13: Upon callback, cooked ground beef at 49F, cooked chicken at 50F, black beans at 47F. All items cooked on 02/12/2026 at 7:00pm per manager. See stop sale. Admin Complaint

2/12/2026· 4w ago

Visit ID: 13568489

Follow-up Inspection Required

5 high, 1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three whole tilapias and a package of imitation crab thawed in ROP package. See stop sale.
  • 40-04-4:Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Toothbrush and toothpaste next to spices in food storage shelves.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One unit missing on hood filter on cooking line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Lowboy adjacent to grill/griddle. At the time of inspection, manager wiped and cleaned the lowboy. Corrected On-Site
  • 36-62-4:Basic - Two lights not functioning in ware washing area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink in the ware washing area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Per manager, chili powder container in the prep area with no label.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Missing floor tiles in the cooking line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored with tortillas in walk in cooler. Manager appropriately reorganized the items at the time of inspection. Raw beef burgers over buns in lowboy in the cooking line. Manager appropriately reorganized the items at the time of inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three whole tilapias and a package of imitation crab thawed in ROP package.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole tilapia 47F, cooked ground beef 45F, cooked chili with beef 47F. Per manager, items in walk in cooler for 3 days.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole tilapia 47F, cooked ground beef 45F, cooked chili with beef 47F. Per manager, items in walk in cooler for 3 days. See stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Fabuloso and bleach stored next to rice container. Manager removed it at the time of inspection and placed chemicals at the appropriate location. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar. Manager refilled paper towel machine at the time of inspection. Corrected On-Site

11/4/2025· 4mo ago

Visit ID: 10871466

Met Inspection Standards

2 high, 2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on back line.
  • 36-32-5:Basic - Ceiling shows damage or is in disrepair. Hole in ceiling over ice machines.
  • 14-11-5:Basic - Equipment in poor repair. Ice machine on back line missing front cover.
  • 14-69-4:Basic - Ice buildup walk-in freezer around door.
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap at top of back door when closed.
  • 29-08-4:Basic - Plumbing system in disrepair. Faucet loose on dish pit hand wash sink.
  • 08B-12-5:Basic - Stored food not covered. Sauces, beans, chicken, soup, and beef stored uncovered in walk-in cooler. Items covered during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: rice 112F at 3:35pm. Per employee, rice was cooked at approximately 9:30am, see stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: rice 112F at 3:35pm. Per employee, rice was cooked at approximately 9:30am, see stop sale.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar and hand wash sink on back prep line. Restocked at time of inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in dish pit not labeled. Employee labeled bottle at time of inspection. Corrected On-Site

5/20/2025· 9mo ago

Visit ID: 10707068

Met Inspection Standards

2 int, 4 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Buckets of sour cream stored on floor under shelves in walk in cooler. Case of beef stored on floor in walk in freezer. PIC stated truck deliveries are every 30 minutes, PIC on site put food on shelves. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Pulled chicken stored on shelf in walk in cooler not covered. Pan of burritos stored in white upright free pier next to ice cream not covered. Refried beans cooling on food cart near walk in beer cooler not covered. PUC covered food with lids. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet soiled cloths stored on food contact surface at bar location. Bar tender put cloths in laundry. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink near walk in beer cooler blocked with kegs. PIC asked employee to remove kegs from sink location. **Corrective Action Taken**
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Repeat Violation

10/29/2024· 1y 4mo ago

Visit ID: 8758281

Met Inspection Standards

1 high, 1 int, 2 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Tortillas stored wrapped in linens on cook line. Employee removed linens and voluntarily discarded tortillas. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Tub of chicken on for in walk-in. Employee moved item off floor during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked beef in walk-in cooler. Employee moved raw fish to bottom. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 3 servers, 2 cooks.

4/2/2024· 1y 11mo ago

Visit ID: 8602627

Met Inspection Standards

1 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue on outside of ice bucket. Ice buckets washed at time of inspection. Corrected On-Site
  • 01B-07-4:High Priority - Habanero peppers in walk-in cooler with mold-like growth. See stop sale.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by fry station in recharge zone.

1/31/2024· 2y 1mo ago

Visit ID: 8601756

Met Inspection Standards
  • N/A:No Violations Were Observed

1/30/2024· 2y 1mo ago

Visit ID: 8600367

Facility Temporarily Closed

2 high, 2 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing outside employee bathroom, by dish pit handwash sink, and by fry side cooler.
  • 24-05-4:Basic - Spoons on expo stored with food contact surface up. Inverted at time of inspection. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by a total of 21 live roaches found in the following locations: 13 on wall between ice machine and office, 7 under bar counter around electrical outlet by register, 1 on wall by expo upright refrigerator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler: raw shrimp 48F, cooked pork 51F, raw ribeye 52F, per employee, items in unit approximately 3 hours, moved to colder unit during inspection. **Corrective Action Taken** Warning

7/7/2023· 2y 8mo ago

Visit ID: 8430718

Met Inspection Standards
  • N/A:No Violations Were Observed

7/6/2023· 2y 8mo ago

Visit ID: 8389538

Follow-up Inspection Required

6 high, 3 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on side of ice machine not inverted. Employee inverted buckets at time of inspection. Corrected On-Site
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap between front double doors.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked refried beans 48F, cooked previous day per cook. See stop sale. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small fries seen around bar ice well. 1 fly seen in kitchen. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over tortillas in walk-in cooler. Employee moved tortillas at time of inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked refried beans 48F, cooked previous day per cook. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter: pan of shredded cheese 59F, approximately 1 hour. Moved to refrigeration at time of inspection. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed very deep container of salsa cooling in walk-in, 72F at 12:05, still 72F at 12:50. Discussed cooling method with cook, cook spit up product into multiple shallow pans for better cooling. **Corrective Action Taken** Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 3 servers, 4 cooks at time of inspection.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand washing sink. Stocked at time of inspection. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by dish area in recharge zone.